Pan-Fried Salmon with Braised Little Gem Lettuce and Pea Dill Sauce Recipe

Introduction

This pan-fried salmon with braised Little Gem is a light yet flavorful dish perfect for a quick weeknight dinner. The tender lettuce and fresh peas create a vibrant bed for the perfectly cooked salmon, all brought together with a tangy crème fraîche and mustard sauce.

Ingredients

• 2 tsp olive oil
• 4 Little Gem lettuces, halved lengthways
• 200ml vegetable stock
• 4 x 130g salmon fillets
• 200g fresh or frozen peas (defrosted if frozen)
• ½ small bunch of dill, chopped
• 1 tbsp half-fat crème fraîche
• 1 tsp Dijon mustard
• Salt and pepper, to season

Instructions

1. Step 1: Heat 1 teaspoon of olive oil in a large lidded frying pan over medium heat. Place the Little Gem lettuce halves cut-side down in the pan and fry for 2 minutes until they begin to brown.
2. Step 2: Pour in the vegetable stock, cover with the lid, and cook the lettuce for 6 minutes until tender.
3. Step 3: While the lettuce cooks, season the salmon fillets with salt and pepper on both sides. Heat the remaining 1 teaspoon of olive oil in a separate pan over medium heat.
4. Step 4: Fry the salmon, skin-side down, for 3 minutes. Carefully flip using a fish slice and cook for another 3 minutes until the salmon is cooked through and flakes easily.
5. Step 5: Add the peas and chopped dill to the pan with the lettuce. Cover and cook for 2 minutes more, allowing the lettuce to become tender but still retain its shape.
6. Step 6: Stir the crème fraîche and Dijon mustard into the lettuce pan and warm the sauce gently over low heat.
7. Step 7: To serve, arrange the salmon fillets and braised lettuce halves on plates and spoon over the pea and mustard sauce.

Tips & Variations

• Use fresh peas in season for the best flavor, but frozen peas work well when defrosted and drained.
• For extra richness, replace half-fat crème fraîche with full-fat crème fraîche or Greek yogurt.
• If you prefer, you can swap the Little Gem lettuce for baby gem or butter lettuce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the salmon. The lettuce may lose some texture if reheated, so it’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the salmon without the skin?

Yes, you can cook skinless salmon fillets but be careful when flipping as they can be more delicate. Cooking times remain the same.

What can I use instead of Dijon mustard?

If you don’t have Dijon mustard, you can substitute with whole grain mustard or yellow mustard, though the flavor will be milder or slightly different.